Saturday, 14 January 2017

Spicy falafel with guacamol-pea

FALAFEL! why for you so gooooood?!

Falafel is one of those recipes you can chuck anything into and it'll still end up tasting incredible. I had a few bunches of herbs in the fridge that needed used so these went in along with some spicy harissa and ras-el-hanout (left over from my Moroccan soup - check out the recipe here).

On the side we have some guacamole inspired pea-coriander amazyness! This dip was super easy to make and a great use for those frozen peas that have gone to die in the back of your freezer :) 

***Note: When these falafel come off the pan they will be quite soft, sit them aside for a while to cool down and they will firm up.   

Ingredients - Guacamol-pea
  • 300g frozen peas, prepared per pack instructions and blanched in very cold water
  • 10 sprigs coriander
  • 1 clove garlic
  • 2 tbsp tahini
  • 1 spring onion
  • 1 lemon, juice of
  • Pinch of chilli flakes
  • Salt and pepper, to taste
Ingredients - Spicy falafel
  • 1 400g chickpeas
  • ½ small bunch parsley
  • ½ small bunch coriander
  • 1 tbsp harissa
  • 1 tsp ras-el-hanout
  • 1 lemon, zest of
  • ½ lemon, juice of
  • 1 heaped tbsp plain flour 
  • 1tbsp coconut oil

Begin by making the guacamol-pea - chuck all ingredients into a blender and process until smooth. Pour into a bowl and place in the fridge to chill. Now add the coconut oil to a frying pan over high heat. Whilst this is heating, add all remaining ingredients to your food processor and pulse until mixture is somewhere between smooth and chunky - we don't want it to turn into hummus! Wet your hands and form the mixture into small patties - about 1cm thickness, you should get about 10. Place into hot pan and fry for a few minutes on each side, until crisp and golden. 

Serve with guacamol-pea, salad and flatbread ♥



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